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Poached nashi pears by Matt Preston
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Indulge in Matt Preston's poached nashi pears for a unique and delicious dessert.
Ingredients:
  • 6 nashi pears
  • 500ml light red wine
  • 500ml water
  • 1 cinnamon quill
  • 1 orange
  • 1 vanilla bean
  • 215.00 gm caster sugar
  • 200ml pure cream, whipped
  • 50g flaked almonds, toasted
Instructions:
  • Select a wide saucepan that can comfortably fit all six nashi pears side by side.
  • Cut a slightly smaller circle of parchment paper than the saucepan.
  • Combine red wine, water, cinnamon, and sugar in a saucepan over medium heat. Stir until sugar is dissolved.
  • Peel two long strips of orange zest using a vegetable peeler and add them to the wine mixture. Allow it to simmer for 10 minutes.
  • Split the aromatic vanilla pod, delicately scraping out the flavorful seeds into the luscious wine mixture, then add the split pod for even more essence. Peel the exquisite nashi pears, elegantly leaving the charming stalks intact, before gently placing them into the fragrant liquid.
  • Add more water to the poaching liquid until the pears are just floating. Cover with parchment paper and simmer for an hour until the pears are soft and have a jelly-like consistency.
  • Let the pears steep in the flavorful poaching liquid off the heat for 10 minutes.
  • Separate the pears, keeping the liquid aside. Discard the zest and cinnamon quill.
  • Simmer the saucepan on low heat for 10 minutes until it thickens into a syrup consistency.
  • Present the pears at room temperature, generously drizzle them with thickened syrup, and garnish with a dollop of cream, crunchy toasted almonds, and a sprinkle of fragrant orange zest.

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